Vacature: Keuken - koks

Senior Sous Chef main kitchen

Samenvatting

  • Bedrijf: InterContinental Amstel Amsterdam
  • Standplaats: Prof. Tulpplein 1, 1018 GX Amsterdam, Noord-Holland
  • Totaal aantal medewerkers: 180
  • Dienstverband: Fulltime baan
  • Functie categorie: Keuken - koks
  • Referentie nr: 12514
  • Geplaatst op: 03-09-2019

Algemene informatie

The InterContinental Amstel Amsterdam is looking for an enthusiast Senior Sous Chef for our Main Kitchen. Join us as a Senoir Sous Chef at the InterContinental Amstel Amsterdam. You’ll have ambition, talent and obviously, some key skills.
At InterContinental® Hotels & Resorts our role is to put the glamour into international travel. That’s where you come in.
When you’re part of the InterContinental Hotels & Resorts brand you’re more than just a job title.
We are looking for someone who can control a team, someone who is independent but can also work in a team and someone who has also good communicative skills.
As Senior Sous Chef-main kitchen you will be responsible for all the F&B orders within the hotel but also for the catering order from outside.

Duties & responsibilities:
According to the standards set by the Executive Chef, produces and prepares high quality products according to various menus, by hand as well as using kitchen equipment in his partie.
Controls freshness, preparation techniques and storage of goods used.
Order and turnover of products in his partie through daily inventory lists.
Prepares and produce all components of the various breakfast items and buffets.
Controls cooking procedures, portioning, garnishing and presentation of all dishes.
Preparation and compilation of staff meals.
Checks quality of dishes and hygiene factors.
Works individually during nightly hours.
Supports and motivates colleagues.
Contributes to the development of dishes and components in consultation with the Executive Chef.
When requested will be production chef during afternoon mise en place.
Keeps work environment, kitchen appliances and equipment and other work tools clean and will deposit off rubbish.
Keeps effective contacts with colleagues of other departments.
Is involved on other tasks and cooperates in special projects when required.
Sets up work rosters of his partie in consultation with the Executive Che.
Allocates different tasks according to the mise en place list.
Will act as kitchen master or is prepared to follow a kitchen master related course.
Coaching, training and controlling of (aank.)Chef de Parties in quantity and quality of:
Storage, purchasing and delivering of goods and products
Mise en place
Cooking and recipes
Kitchen maintenance
Direct action on mistakes and daily evaluation with chefs involved.
To consistently provide and maintain the highest standard of guest care and service.
To ensure that you and all reporting staff maintain a high standard of personal hygiëne and grooming at all times.
To ensure that designated uniforms are worn well pressed and in a good state of repair and to ensure that name badges are worn at all times.
To assist your Outlet Manager in maintaining and updating the departmental Service Standards Manual.
To ensure that you and all reporting staff demonstrate the required Service Standards.
To assist your Executive Chef in regularly monitoring staff  
performance against agreed criteria.
To have a good knowledge of all hotel facilities and be able to answer               
guest questions in a quick, polite and helpful manner.
To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Outlet Manager.
To ensure company, hotel and statutory rules, regulations and policies are adhered to at all times.
To act on your responsibilities for Health and Safety at work.
To demonstrate a working knowledge of fire prevention and to ensure that staff follow the hotel evacuation procedures on hearing the alarm.
To be security conscious with respect to guest, staff and hotel property/welfare and to report suspicious circumstances to your Outlet Manager.
To ensure the departmental area is maintained in a safe, hygienic and presentable state and to report any damage to furniture, fittings and equipment to your  Outlet Manager.
To communicate positively with staff, colleagues and your Executive Chef to ensure effective teamwork and high morale.
To attend meetings and training sessions/courses that may be beneficial to you and your department.
To assist your Executive Chef with the Orientation of new members of staff.
To assist your Executive Chef in rostering staff effectively.
To effectively supervise the departmental operation whilst on duty.
To deputise for Executive Chef in his absence.
To handle staff grievance and disciplinary matters to the agreed hotel standard.In return for your hard work, you can look forward to a career that will be as unique as you are, because we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 4800 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself.

 

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Bedrijfscontactgegevens

  • Bedrijf: InterContinental Amstel Amsterdam
  • Contact persoon / afdeling: Gerda Roelofs
  • Adres: Prof. Tulpplein 1
    1018 GX Amsterdam, Noord-Holland
  • Telefoonnummer: 0205203487
  • Website: http://www.amsterdam.intercontinental.com/nl/
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